Grill It

Memorial Day weekend is just around the corner to mark the official start of summer.  I dusted off the grill and redecorated my patio in order to celebrate being outdoors in the warm weather.

One of my favorite meals to make on the grill is my “Great Grilled Chicken”.  This is a sure fire way to make juicy, delicious, grilled chicken.  I pair this meal with a side salad filled with vegetables topped with a warm lemon dressing. 

Great Grilled Chicken

1 whole chicken, rinsed and dried

• If you can, purchase a 'butterflied whole chicken', but you may also purchase a 'whole cut up' chicken.

1/4 cup canola oil

2 tsp of salt

1/2 tsp of black pepper

• Place chicken in a large bowl and coat the chicken with oil, salt and pepper.

• Pre-heat your grill on medium high for about 10 minutes or until the temperature reads 350 deg.

• Turn heat to medium and place chicken on the grill, skin side down. Grill for 10-15 minutes or until skin starts to thoroughly brown. Turn off one side of your grill and keep the other side set to medium to medium high. Turn chicken over and place chicken on the unlit side of the grill. Continue to monitor temperature of the grill to ensure that it stays around 350 degrees F and cook chicken for another 30-35 minutes or until chicken is no longer pink and juices run clear.

Warm Lemon Dressing with Vegetable Salad

 

Since the grill is on, I usually add some grilled lemon and make a salad dressing with the warm lemon juice. 

• 2 lemons, sliced in half
• ¼ to 1/3 cup of olive oil
• 2 tablespoons of water
• 1 teaspoon of salt
• ½ teaspoon of ground black pepper
• 1 teaspoon of agave nectar or honey

Grill the lemons with the cut side facing down.  Grill until slightly browned.  Allow lemons to cool.  Once you are able to handle the lemons, use a citrus reamer to extract the juice.  Reserve all lemon juice and remove the seeds.  You should have ¼ to 1/3 cup of lemon juice.  Add an equal amount of olive oil to the lemon juice.  Combine remaining ingredients until emulsified. 

Vegetables for the Salad

• 1 cup of sliced cucumbers
• ¼ cups chopped or whole Kalamata olives
• 2 green onions, sliced
• ½ cup of chopped fresh parsley
• ½ cup chopped tomato

Recommended additions: grilled eggplant, bell peppers, corn, celery, radishes, and carrots along with fresh dill, chives, or basil.

Pour warm lemon dressing over vegetables and serve with your “Great Grilled Chicken” on top of a bed of lettuce or kale and quinoa. 

Quinoa

I need to add the option of serving this meal with either a side of quinoa or substituting the chicken for this grain packed with protein.  The Warm Lemon Dressing is a great pairing with this grain. Cook your desired amount of quinoa according to the package directions.  It's important to rinse the grain, so use a sieve.